Soft-Frosted Sugar Cookies
January 5, 2012 in cookie
These cookies sure have made the blog rounds lately. I keep seeing them referred to as Lofthouse cookies and each time the blogger would profess their love of these so-called Lofthouse cookies. And I had zero clue what a Lofthouse cookie was. I thought maybe I was missing out on a bakery or a restaurant or something. Then one day I was wondering around our grocery store’s bakery – because that’s the kind of thing I do – and stopped in front of the soft cookies, thinking about how I hadn’t had them since my college days, and DUH, Lofthouse is the brand that makes the dang things!
I always loved those cookies – they have a dough taste to them that I’ve never found before in another cookie and well, who doesn’t love cookie dough?! This recipe produces cookies that are dead ringers for those grocery store cookies. I mean exact. I could’ve easily eaten my weight in these guys.
- 4½ cups all-purpose flour
- 4½ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups (3 sticks) butter, at room temperature
- 1½ cups sugar
- 3 large eggs
- 5 teaspoon vanilla extract
- 5 cups confectioners’ sugar, sifted
- ⅓ cup (5⅓ tablespoons) unsalted butter, melted
- 1 tablespoon vanilla extract
- 7-8 tablespoons milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
- To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
- When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- To frost the cookies, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.
from Annie’s Eats
I know, I wondered too, and then I realized they were the ones I used to love from Hannaford’s, not realizing it was a brand that I loved! These look great! :)
Oh I am soooooo trying these. When I had my Lofthouse Cookie Fail over Christmas, I was using a different recipe (that called for the dough to be rolled out and cut with cookie cutters). I like this version so much better. I should have checked Annie’s blog first!! I’m probably making these this weekend.
Really? Because I’ve seen them and have been skeptical. You are making me want to try them!
Oh no, I didn’t realize that the recipes floating around now were exactly like the real things! This is bad bad news. I have been tempted to make these for a very long time. May need to add me to the list of bloggers who have made these soon.
I’ve had this pinned for some time now and haven’t gotten around ti making them! I can’t wait to try them. Lighthouse cookies are so yummy.
Ive been wanting to try these too. I tried a recipe once and it kinda bombed. How did these come out? Just as good even better?
They are really good, and I’m not down with super sugary cookies. Fun to make too, and possibilities are limitless with fun decorating options.
Amanda these look..PERFECT!
I love Lofthouse cookies and the fact that these are dead ringers. I am so sold!
Just yesterday I was baking for a future blog post and created cookies that I feel are pretty close to that…with decadent frosting. The frosting matters, hugely :)
Trying your recipe soon!
I’ve never had lofthouse cookies and honestly everytime I saw these float around over the last month or so I thought – what the heck? I finally saw them at the store the other day. You’ve got me curious. :)
I love those cookies. I’ll feel better about eating them homemade. :)
I bought these so many times when I was in college and I never once noticed that Lofthouse was the brand. It’s a good thing I’m so observant :) I loved this homemade version too, and you’re right they’re JUST like the store-bought ones!
These are just so CUTE!! So festive and adorable.
These look so good- would love one with a cup of tea!
[...] practically melt in your mouth. We’ll they’re called lofthouse cookies (who knew?), and here’s a recipe (and the source for the above [...]
[...] Sugar Cookies With Light and Fluffy Frosting – from Fake Ginger via [...]
I made these cookies for a friends baby shower. I added blue food coloring since she is having a boy. :)
They were a hit. I’ve been dying to make more since I kept so few.